Glazing Pies
lynnescountrykitchen.net

I sometimes sprinkle granulated sugar over lattice tops or top crusts before I bake a pie.

Melted currant jelly makes a nice glaze for an open fruit tart. You can also put a sugar glaze on a two-crust pie right after it comes out of the oven.

GLAZE FOR FRUIT TARTS

1 cup red currant jelly
OR
1-1/2 cups apricot or strawberry preserves

Melt the jelly or preserves in a small saucepan over low heat, stirring. If you are using preserves, strain. Let cool a bit, then spread over the fruit-filled tart.

SUGAR GLAZE FOR PIE CRUSTS

1/2 cup confectioners' sugar
1 tablespoon water

Mix the sugar with the water and brush it on a hot baked pie immediately after it is removed from the oven.